Piña Colada Shrimp Kabobs

Why limit that fabulous combo of rum, pineapple and coconut to a glass? Piña colada ingredients make a dynamite marinade for shrimp destined for the grill.

Serves: 4Prep: 3 hours 15 minutesCook: 30 minutesTotal: 3 hours 45 minutes

Serves: 4

Ingredients

  • 1 cup canned coconut milk
  • 6 tablespoons fresh lime juice (about 3 limes)
  • 1 cup pineapple juice
  • 1/2 cup dark rum
  • 2 tablespoons fresh cilantro leaves, minced
  • 1 clove garlic, minced
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon ground black pepper
  • 36 medium-large uncooked, peeled & deveined (tail on) shrimp (about 1¼ lb.)
  • 2 yellow or orange bell peppers cut into chunks
  • Rice pilaf or a simple greens salad, optional

Directions

  • Combine the coconut milk, lime juice, pineapple juice, dark rum, cilantro, garlic, salt and pepper in a large bowl.
  • Add the shrimp, cover and refrigerate for at least 1 hour but no longer than 3 hours.
  • While the shrimp is marinating, prepare the grill for medium-high heat.
  • Using a slotted spoon, remove the shrimp from the marinade and thread on metal skewers: 2 shrimp, 1 piece of chopped pepper, and 2 shrimp until all the mixture is used.
  • When the grill is ready, place the skewers on the grill and cook for 2-3 minutes on each side or until the shrimp turn pink.
  • Serve immediately with rice pilaf and/or a simple greens salad, if desired.
  • Refrigerate leftovers.

Recipe Information

Serves: 4

Ingredients

  • 1 cup canned coconut milk
  • 6 tablespoons fresh lime juice (about 3 limes)
  • 1 cup pineapple juice
  • 1/2 cup dark rum
  • 2 tablespoons fresh cilantro leaves, minced
  • 1 clove garlic, minced
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon ground black pepper
  • 36 medium-large uncooked, peeled & deveined (tail on) shrimp (about 1¼ lb.)
  • 2 yellow or orange bell peppers cut into chunks
  • Rice pilaf or a simple greens salad, optional

Directions

  • Combine the coconut milk, lime juice, pineapple juice, dark rum, cilantro, garlic, salt and pepper in a large bowl.
  • Add the shrimp, cover and refrigerate for at least 1 hour but no longer than 3 hours.
  • While the shrimp is marinating, prepare the grill for medium-high heat.
  • Using a slotted spoon, remove the shrimp from the marinade and thread on metal skewers: 2 shrimp, 1 piece of chopped pepper, and 2 shrimp until all the mixture is used.
  • When the grill is ready, place the skewers on the grill and cook for 2-3 minutes on each side or until the shrimp turn pink.
  • Serve immediately with rice pilaf and/or a simple greens salad, if desired.
  • Refrigerate leftovers.